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Books on the topic 'Saturated acids'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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1

Talbot, Geoff. Reducing saturated fats in foods. Woodhead Pub., 2011.

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2

Kabara, Jon J. Fats are good for you and other secrets: How saturated fat and cholesterol actually benefit the body. North Atlantic Books, 2008.

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3

Kabara, Jon J. Fats are good for you and other secrets: How saturated fat and cholesterol actually benefit the body. North Atlantic Books, 2008.

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4

A, Pearson Thomas, ILSI North America, American Heart Association, and University of Texas Southwestern Medical Center at Dallas., eds. Stearic acid, a unique saturated fatty acid: Proceedings of metabolic consequences of stearic acid relative to other long-chain fatty acids, a symposium held in Atlanta, GA, November 5-6, 1993. American Society for Clinical Nutrition, Inc., 1994.

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5

Salo, Pia. Fatty acid composition of serum lipid fractions in young children in a prospective randomised trial of low-saturated fat, low-cholesterol diet. University of Turku, 1999., 1999.

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6

Chia-Yih, Wang, and National Center for Health Statistics (U.S.), eds. Trends in intake of energy and macronutrients in adults from 1999-2000 through 2007-2008. U.S. Dept. of Health and Human Services, Centers for Disease Control and Prevention, National Center for Health Statistics, 2010.

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7

Moneysmith, Marie. Grasas que engordan, grasas que curan: Conozca la diferencia entre las grasas que le hacen bien y las que le pueden causar enfermedades. Panorama Editorial, 2008.

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8

Harris, A. Ray. Ion movement in acidified, low base saturated sand soils. U.S. Dept. of Agriculture, Forest Service, North Central Forest Experiment Station, 1992.

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9

M, Stone Douglas, and North Central Forest Experiment Station (Saint Paul, Minn.), eds. Ion movement in acidified, low base saturated sand soils. U.S. Dept. of Agriculture, Forest Service, North Central Forest Experiment Station, 1992.

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10

May, Lisa A. Saline-saturated DMSO-EDTA as a storage medium for microbial DNA analysis from coral mucus swab samples. U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Ocean Service, 2011.

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11

Fife, Bruce. Saturated Fat May Save Your Life. Piccadilly Books, 1999.

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12

Limit saturated fat & cholesterol for healthier school meals. U.S. Dept. of Agriculture, Food and Nutrition Service, Team Nutrition, 2005.

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13

Dohme, Frigga. Reasons and conditions for the methane-suppressing effect of medium-chain saturated fatty acids as investigated with rumen simulation technique. 2000.

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14

Andrews, Rob, and Clare England. Poor diets. Edited by Patrick Davey and David Sprigings. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780199568741.003.0335.

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Apart from breast milk, no single food contains all the essential nutrients the body needs to be healthy and function efficiently. The nutritional value of a person’s diet depends on the overall balance of foods eaten over a period of time, as well as on the needs of the individual. Over the last 60 years, there has been increasing agreement about the balance of nutrients and foods that make up a ‘good’ diet. This consists primarily of wholegrains (i.e. cereal grains, or foods made from them, containing bran, germ, and endosperm, e.g. wholemeal breads, oatmeal, and dark rye); vegetables and fr
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15

Morrow, Gary W. Bioorganic Synthesis. Oxford University Press, 2016. http://dx.doi.org/10.1093/oso/9780199860531.001.0001.

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Building on the foundation of a one-year introductory course in organic chemistry, Bioorganic Synthesis: An Introduction focuses on organic reactions involved in the biosynthesis of naturally-occurring organic compounds with special emphasis on natural products of pharmacological interest. The book is designed specifically for undergraduate students, rather than as an exhaustive reference work for graduate students or professional researchers and is intended to support undergraduate courses for students majoring in chemistry, biochemistry, biology, pre-medicine, and bioengineering programs who
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16

Filiatreau, Diana Lynn. Effect of malic acid concentration and ph on the titratable acidity, tartrate and potassium concentration of a bitartrate saturated ethanol-water solution. 1989.

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17

Skiba, Grzegorz. Fizjologiczne, żywieniowe i genetyczne uwarunkowania właściwości kości rosnących świń. The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 2020. http://dx.doi.org/10.22358/mono_gs_2020.

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Bones are multifunctional passive organs of movement that supports soft tissue and directly attached muscles. They also protect internal organs and are a reserve of calcium, phosphorus and magnesium. Each bone is covered with periosteum, and the adjacent bone surfaces are covered by articular cartilage. Histologically, the bone is an organ composed of many different tissues. The main component is bone tissue (cortical and spongy) composed of a set of bone cells and intercellular substance (mineral and organic), it also contains fat, hematopoietic (bone marrow) and cartilaginous tissue. Bones a
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